Alice Waters Quotes

I like eggs. My favorite way of cooking eggs is old school French.

You really get the most out of sweet corn if you pick the corn off the stalk and rush it to a pot of boiling water. The longer you wait, the more sugar you lose. But if you get it in the first half hour, that is the sweetest corn ever.

I like poached eggs, but I'll make scrambled or fried or whatever anybody wants.

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

I love eggs fried over medium.

I think I can poach a pretty mean egg the old-fashioned way.

Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications.

I've been learning how to soft-scramble eggs. And once you've had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they're really great.

Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.

An egg boiled very soft is not unwholesome.

the test of a cook is how she boils an egg. My boiled eggs are fantastic, fabulous. Sometimes as hard as a 100 carat diamond, or again soft as a feather bed, or running like a cooling stream, they can also burst like fireworks from their shells and take on the look and rubbery texture of a baby octopus. Never a dull egg, with me.

The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.

I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.

The trick to scrambled eggs is to remove half the milk from the container and shake what's left as hard as you can, like a cocktail shaker, before you whisk it into the eggs.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

I don't cook very well at all. I'm the girl that can't make scrambled eggs.

The vulgar boil, the learned roast, an egg.

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.

I can cook really complicated recipes, but it takes a real talent to do the perfect egg.

I cook some damn good eggs!

You can make omelets out of eggs, but you cannot make eggs out of omelets.

Scrambled eggs are so simple, but they don't wait or taste better cold!

One thing my mom taught me was that when you're making deviled eggs, flip the eggs over the night before. They've been sitting in the carton as they're transported, so the yolks settle on bottom. If you flip them, then the yolks aren't skewed to one side.

To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!

My go-to, I eat a lot of boiled eggs, egg whites.